PREPARATION

In a bowl, mix 2 tsp olive oil with garlic, a pinch of salt and pepper, lime juice and cilantro. Add shrimp; toss to coat. Cover and place in the fridge; let shrimp marinate at least 20 minutes. In a pan over medium-high heat, sauté bell pepper and onion in 1 tsp olive oil until tender, about 5 minutes. Add shrimp and marinade and sauté 3 to 4 minutes or until shrimp turn pink. Divide shrimp mixture between tortillas; top each tortilla with half the yogurt, avocado and salsa.